Overnight Chocolate Tart Recipe

Trinity chocolate tart
Place the tart case in the oven, pour in the chocolate mix and immediately turn the oven off. The cooking will take around two hours but, do this last thing at night and the tart will be ready and waiting for you in the morning.
Dust with good quality cocoa powder, portion, and serve.
I like to serve with a sauternes syllabub.
Simply whisk together 200g of double cream with 200g of crème fraiche, 30g sugar and 100ml sauternes wine. Do no over whip and serve alongside the tart.
Happy Easter!
Happy cooking
Adam x
Recipe 👨‍🍳 (In the video I make a double batch, hence the 6 eggs)
Makes enough for 2 large tarts 15cm in diameter.
Sweet pastry
Ingredients:
400g Flour
100g Icing Sugar
200g Unsalted Butter
4 Free Range Eggs
Chocolate tart filling
250g 90% chocolate
250% 60% chocolate
200ml full fat milk
300ml double cream
3 whole medium eggs
Method
Heat the oven to 190c for 30 minutes before you start. (this is to cook the pastry and your tart)
For the tart;
Make your sweet pastry and allow to chill in the fridge for an hour.
Add the Sugar, Flour and Butter into the Hobart and spin on speed 1 with the Paddle to form ‘breadcrumbs’
Slowly add the eggs until the dough begins to form. Do not overwork.
Roll out and line your tart as thin as possible and blind bake your tart until fully cooked.
For the chocolate filling:
Heat the milk and cream, pour over the chocolate until melted and emulsified. Add a pinch of salt at this stage.
Now beat the eggs and once the chocolate mix has cooled to blood temperature, add the eggs and combine.
Place the tart case in the oven, pour in the chocolate mix and immediately turn the oven off. The cooking will take around two hours but, do this last thing at night and the tart will be ready and waiting for you in the morning.
Dust with good quality cocoa powder, portion, and serve.

[@XJ04611]

Hi Chef Byatt, thank you for sharing this recipe, I will try this out in the coming week. I look forward to future videos, your videos have very clear instructions and the pacing is perfect, thank you so much.

[@ChefAdamByatt]

It's very kind of you to comment. Please let me know how you got on?

[@youssef_5395]

Hello chef, is the tart actually only cooked with the residual heat in the oven ? There is no faster way ? Thanks

[@ChefAdamByatt]

You can cook the tart with the oven on, I haven't got timings for you though sadly. Sorry!